Fort Worth weekly gazette. [volume] (Fort Worth, Tex.) 1882-1891, 1887-08-19

the work OF novice: For canning small
fruits good rule is to allow one-third OF
pound of sugar TO pound of fruit. Put
water TO the sugar in the proportion OF
about teacupful of water 10 each pound
of sugar, make into 8 strip and skim
carefully. Add the fruit, let it boil ten
minutes, and it will be ready for canning.
For pears, peaches, cages, etc, allow
shout the same quantity Of sugar as for
rs0pberries; pie plant will need full
half pound CT sugar 10 pound OF stalk.
Peaches should be pared, and can be
canned whole or in halves; pears should
be canned whole, snd If dcOpped immedi-
stely into cold water when pared will not
turn black; cages and plums should hSve
the skin pricked with 3 needle to prevent
il bursting.
RECIPEs.
The whi.es Ct eggs can be bsa.en to :
stiff troth in Ona-third the time By adding
4 pinch Of salt.
Cup CaKe-One cup sugar, one table
spoonful CT butter, ore QUO milb, one egg,
three cups -four and enc tablespoonful
baking powder.
Glass Cake-Four eggs beaten light, ore
glass sugar, one glass -four, two tea-
spoonfrls baking powder, h4Yor with
lemon or vanill2.
Cold Cabbage SaIad-Chop the cabbage
fne, sprinkle it with sslt, pepper and
sugar, cover with one-third water end
twO-thirds vinegar
Sugar Cookies-Two cups sugar, one
cup butter, one-half cup sweet milk, four
eggs, three teaspoonfUls baking powder
favor with nutmeg.
Sour Cream Cookies Cup sour cream,
cup sugar, small teaspOouful soda, little
salt, four enough to make soft dough
aud flavor with lemon.
a nice way to give soups or graVies &
gich brown color is TO burn some sugar
in 8n old iron spoon over the hot COais,
and add to soup or gravy.
Hamburg Cream-Five eggs, OEe-tourth
OF pound OF sugar, Juice and rind OF
one half of a lemon. Beat up lemon,
soft custard. When cool add the
whites, well beaten.
BAKED Steak-A good way to cook
steak when the top of the stove is ocCu-
pied is to place il on tin, season with
pepper end salt, cover with another snd
bake about one hour. To those that
relish them, onions placed between the
slices make another dish for the table.
Scotch Shortcske-Ole cup CT sugar,
two spoonfuls Of butter, beaten TO .
cream. Add one well-beaten egg, one
half cup of milk, two cups Of -four, two
teaspoonfuls of baking powder. Bake in
two large sheets.
Fil!iDg-One cup OF water, one cup Of
sugar. Boil, and stir in two even spoon
flls of cornstarch and the yolks OF two
eggs. Place this between the layers.
FrOsting-Whites of two eggs ard the
Juice Of one lemon.
A Nice Batter Pudding-Best four eggs
and strain them; mix four ounces of -four
very smoothly with pint CT milk; add il
to the eggs aud strain it again and flavor
the batter with q half teacupful of sugar
and little grated nutmeg or cinnamon,
as you choose. Butter some baking cups
fill them three parts full and put them tC
bake in moderately heSted oven. They
will take 8 quarter Of en- hour for cook
ing, ard if we'll mixed will be equal tC
Custard.
Barley Water-Wash tablespoonful Of
finest pesrl barley in two or three waters
and put into Jug or pitcher, with one
ounce OF loaf sugar, the thin yellow rinC
ard juice Of fresh lemon, and grating
OF Eu'meg. Pour over this G quart OF
boiling water, cover closely and allow il
% stand for two hours. If preferred
back current Jelly, liquorice cut fine, OIL
grange rind and Juice, can be used for
! Alvoring this drink instead OF the above
Iced Rice PuddiDg-Pat one cup Of rice
on TO boil in sufficient water to cook:
when done cover with milk and let sim
mer half an hour. Whip quart of cream
to stiff froth and set on ice. Drain the
rice and put in a saucepan. Beat the
yolks Of eight eggs with three cups O.
sugar, pour into the boiling rice, still
well; let cock five minutes. Take from
| the fire, favor with vanilla end pour IN s
deep dish to cool When cold pour in s
fTetzar and freeze. When frozen, stir il
the whipped cream and let stand for two
hours packed in ice. Serve with slices
t.3t orange sprink.ed with sugar. \.